Korean Gochujang Beans and Sesame Rice

Ingredients

• 1/2 cup Jasmine or short-grain rice
• 1 cup Water (for rice)
• 1 cup Cooked or canned beans (e.g., kidney or chickpeas), drained and rinsed
• 1 tbsp Gochujang
• 1 tbsp Soy sauce
• 1 tsp Brown sugar (or honey)
• 1 tsp Sesame oil
• 1 tbsp Sesame seeds
• 1 clove Garlic, minced(optional)
• 2 tbsp Green onion, sliced(optional)

Instructions

1. 1

   Cook the rice: rinse the rice, then combine with water in a small pot. Bring to a boil, cover, reduce to low, and simmer until tender (about 15 minutes). Turn off heat and let stand covered while you cook the beans.

2. 2

   Make the glaze: in a skillet over medium heat, stir together gochujang, soy sauce, brown sugar, sesame oil, and (if using) minced garlic. Cook for 30–60 seconds until fragrant.

3. 3

   Add the beans to the skillet and toss to coat. Simmer, stirring occasionally, until the glaze thickens and clings to the beans (about 10 minutes).

4. 4

   Serve: fluff the rice, spoon the gochujang beans over top, and finish with sesame seeds and (if using) green onion.